Seitan Piccata over Mashed Potatoes
This is a modified version of the recipe from the Post-Punk Kitchen. Go buy their Veganomicon for excellent recipes.
Serves 4
Time: 1 1/2 hours
Ingredients
- 1 1/2 lbs seitan, sliced or pulled apart into small pieces. (Either make homemade or use 3 packages of Franklin Farms chicken-style seitan.) This is an ample amount of seitan - could cut to 1 lb/2 packages if you want not so much.
- 1/2 cup all-purpose flour
- 1 medium yellow onion, thinly sliced
- 6 cloves garlic, minced
- 3/4 cup dry white wine
- 1.5 cups vegetable broth
- 1 tablespoon dried thyme
- Fresh ground black pepper
- 1/2 cup halved kalamata olives, with brine
- 2 tablespoons lemon juice (half a lemon)
- 1/4 cup nutritional yeast
- 10 medium-sized red potatoes
- Chopped fresh parsley and lemon wedge to garnish
- safflower or avocado oil for frying seitan
- olive oil for onions/garlic/sauce
Directions
- Preheat a large cast iron skillet over medium heat with the safflower or avocado oil, covering bottom of pan to about 1/4" thickness.
- Put flour onto plate next to sink and colander in sink. Put the seitan onto the plate and mix until thoroughly covered. Pick up each piece, tap off excess flour, and put into colander. Once the colander is full or all of the seitan is in it, shake it it up and down to get more of the flour off. Dump into skillet. (It may be necessary to do in two batches depending on size of skillet.)
- Cook for approximately 10 minutes, until desired level of crispiness. Turn off the heat a few minutes before it's done - the olive oil for the onions will burn if the skillet is too hot. Scoop the seitan out onto baking sheet and set aside - oven is a good place to keep it somewhat warm while the rest is made.
- Add olive oil and then onions to pan, cook until translucent.
- Add garlic and saute for a minute or two.
- Add the wine and raise the heat to bring to a rolling boil.
- Add the vegetable broth, salt, black pepper, and thyme. Let boil and reduce for about 10 to 15 minutes.
- While sauce is cooking, start water for potatoes, and add potatoes once boiling.
- Lower heat on sauce. Add olives, lemon juice, and the nutritional yeast. Cook for about 10 more minutes until desired consistency. Add more nutritional yeast if too thin.
- Make mashed potatoes.
- Serve - mashed potatoes, then seitan, then sauce on top. Sprinkle parsley on top and set lemon wedge on side.